Low-Carb, High-Protein Cottage Cheese Pumpkin Cheesecake

Craving a decadent dessert without the guilt? Look no further! This low-carb, protein-packed pumpkin cheesecake is made with creamy cottage cheese for a healthier twist. You'll never guess it's packed with nutrients! Watch as I guide you through the simple steps to create this delicious treat. Perfect for satisfying your sweet tooth while staying on track with your diet. #PumpkinCheesecake #LowCarb #HealthyDessert #CottageCheese #Recipe
Ingredients
1 Cup Cottage Cheese
1-2 tsp Pumpkin Spice
2-3 Tbsp Pumpkin
2 Tbsp Sweetener (I used Allulose)
1 Egg
Whipping cream
1/2 Cup Heavy whipping cream
1-2 Tbsp Sweetener
Directions
Mix all of the ingredients in a blender place in a small ramekin (grease the sides of the ramekin)
Bake it at 350° for 15 to 20 minutes you want the middle to be a little jiggly but not a ton jiggly it took me 20 minutes
Let it sit for 10 to 15 minutes and then place it in the refrigerator for about an hour
Directions for the whipping cream
Mix everything until stiff peaks have formed store in the refrigerator until ready
Once everything is completely cooled, assemble the whipping cream on top of the pumpkin cheesecake and enjoy

[@lgeo1125]

Looks yummy! Does it matter what kind of cottage cheese? Full fat, low fat or fat free?

[@CrystalsCleanKitchen]

I always use full fat

[@TimeOutForLowCarb]

You could probably make this into a pumpkin popsicles?

[@CrystalsCleanKitchen]

True, I probably could without the egg of course

[@valeriemartini6315]

You don’t have eggs listed in the written recipe?

[@CrystalsCleanKitchen]

Thanks so much I wrote it in a hurry

[@CrystalsCleanKitchen]

Thank you so much for catching that. Phew

[@lgeo1125]

Looks yummy! Does it matter what kind of cottage cheese? Full fat, low fat or fat free?

[@CrystalsCleanKitchen]

I always use full fat, but it doesn’t matter

[@lgeo1125]

@@CrystalsCleanKitchen thank you.